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Inspection Roeland Park Price Chopper; flies in 3 departments, deli area hot case food at unsafe temperatures, 7 violations

Inspection Roeland Park Price Chopper; flies in 3 departments, deli area hot case food at unsafe temperatures, 7 violations

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Roeland Park, KS

Price Chopper

4950 ROE
ROELAND PARK, KS 66205
913-236-6262

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 9/9/2020. As a result of that inspection, and due to the severity of the specific violations Price Chopper was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 7 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the retail aisles one 5 Lbs can of beans was being stored with severe dents in the seams. Corrected on site: can was removed from retail.
  • Located in the retail area display cooler, cartons of raw shell eggs were stored on a shelf located above ready to eat cottage cheese containers. Located in the retail area display cooler, cartons of raw shell eggs were stored next to and touching containers of ready to eat Greek yogurt. No leakage. Corrected on site: display cooler was rearranged and eggs were moved to the bottom of the cooler.
  • Located in the meat department retail area display cooler, trays with raw pork were store directly on top of frozen ready to eat cooked meatball bags. Raw pork was not frozen. No leakage. Corrected on site: raw pork was moved to another location.
  • Located at the deli area hot case, fried chicken was held at 116 F and 127 F, BBQ wings held at 97 F, buffalo wings held at 121 F, and broccoli/cheese casserole temperature was 114 F. (see note below) Person in charge said all items were cooked and brought to the case between 9:30 am and 10:00 am. Time temperature was checked and pictures taken was between 11:22 am and 11:24 am., less than 4 hours. Corrected on site: fried chicken, wings and casserole were taken to the oven and reheated to 165 F. Air temperature of case was between 130 F and 135 F in different parts of unit. Person in charge call for repair. Repair person was on site during remaining of inspection working on unit.
  • The bakery dish machine final rinse temperature reached 138 F. Person in charge called for repair. Dishes will be sanitized in the three compartment sink until dish machine is reaching correct rinse temperature.
  • At the bakery, 15 trays were being washed in the dish machine. The dish machine rinse temperature reached only 138 F. Corrected on site: trays were moved to the three compartment sink for sanitizing. The three compartment sink will be used for dish washing until dish machine is fixed.
  • At the bakery, there were two flying insects. In the deli area, there was one flying insect in the back area. At the seafood department there was one flying insect. Person in charge said this time of the year, flies come in through the doors. Facility contracts licensed pest control for monthly treatments. Last treatment done on 8/7/20.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler